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Cutting a Whole Chicken
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STEP 1
Place chicken, breast side up, on cutting board. Cut skin
between thighs and body. |
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STEP 2
Grasping one leg in each hand, lift chicken and bend back legs
until bones break at hip joints. |
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STEP 3
Remove leg-thigh from body by cutting (from tail toward
shoulder) between the joints, close to bones in back of bird.
Repeat other side. |
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STEP 4
To separate thighs and drumsticks, locate knee joint by bending
thigh and leg together. With skin side down, cut through joints
of each leg. |
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STEP 5
With chicken on back, remove wings by cutting inside of wing
just over joint. Pull wing away from body and cut from top down,
through joint. |
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STEP 6
Separate breast and back by placing chicken on neck-end or back
and cutting (toward board) through joints along each side of rib
cage. |
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STEP 7
Breast may be left whole or, to cut into halves, place skin side
down on board and cut wishbone in two at V of bone. |
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Cutting Wings into Drummettes
Boning a Whole Chicken Breast
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STEP 1
Place skin-side down on cutting board with widest part nearest
you. With point of knife, cut through white cartilage at neck
end of keel bone. |
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STEP 2
Pick up breast and bend back, exposing keel bone. |
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STEP 3
Loosen meat from bone by running thumbs around both sides; pull
out bone and cartilage. |
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STEP 4
Working with one side of breast, insert tip of knife under long
rib bone inside thin membrane and cut or pull meat from rib
cage. Turn breast and repeat with other side. |
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STEP 5
Working from ends of wishbone, scrape all flesh away and cut
bone from meat. (If white tendons remain on either side of
breast, loosen with knife and pull out.) |
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